Spinach Salad with Warm Bacon Dressing

Adapted from Food Network

Ingredients

spinach
2 large eggs
8 pieces bacon, chopped (or go for the bacon ends!)
3 tablespoons red wine vinegar
1 teaspoon sugar

1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 bunch salad turnips, trimmed and sliced
1 small shallot, very thinly sliced

Instructions

  1. Place spinach into a large mixing bowl and set aside.
  2. Hard boil your eggs, cool enough to touch, and peel. Slice each egg into 8 pieces and set aside.
  3. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  4. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  5. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.